This book combines the principles of traditional Chinese medicine, such as the Five Elements, Five Colors, Five Flavors, Five Organs, and seasonal dietary supplements, with vegetarian concepts. Organized chronologically by spring, summer, autumn, and winter, it shares over 100 seasonal vegetarian dishes. The ingredients are simple and readily available, the preparation steps are clear, and the dishes are beautifully illustrated. The recipes include cold dishes, salads, soups, desserts, and main courses, offering a wide variety. The book also shares basic knowledge on how to increase nutritional value while eating vegetarian food, how to make vegetarian dishes more flavorful, and how to choose seasonal ingredients to prepare dishes according to the changing seasons.
本书将中医五行、五色、五味、五脏及四季食补等养生原则和素食理念相结合，按照春、夏、秋、冬的时间顺序，分享100余道四季蔬食料理，食材简单易购，制作步骤清晰，菜品图片精美。菜谱包括凉菜、沙拉、汤粥、甜品、主食等，花样众多。同时书中还分享了如何在食用素食过程中增加营养，如何让蔬食更加有滋有味，如何按照四季更替选择应季食材制作料理等基础知识。
本书将中医五行、五色、五味、五脏及四季食补等养生原则和素食理念相结合，按照春、夏、秋、冬的时间顺序，分享100余道四季蔬食料理，食材简单易购，制作步骤清晰，菜品图片精美。菜谱包括凉菜、沙拉、汤粥、甜品、主食等，花样众多。同时书中还分享了如何在食用素食过程中增加营养，如何让蔬食更加有滋有味，如何按照四季更替选择应季食材制作料理等基础知识。
